Chop broccoli into tiny florets, cut the stems finely too. Slice or dice onion. Mince garlic if using fresh garlic. Cut kernels from corn. Grate cheese
Heat a large pot, add in butter till melted. Add in onions and sautee for 1 minute.
Add in flour and stir till it becomes a roux. Add in garlic (roasted or minced), and stir till flour is a little pasty.
Turn down the heat, add in 1 cup of cream and stir to try to combine both roux and cream together. Gradually add in 3 cups of stock and 1 cup water.
Add in broccoli and corn. Add paprika (if using) and season with black pepper. I didn't use salt because the chicken broth was slightly salted and cheddar cheese is salty. So hold on the salt till after you've added the cheddar cheese
Simmer for 10-15 minutes till broccoli is slightly softened.
Add grated cheddar cheese and stir well. Adjust seasoning as needed.
Serve with toasted sourdough.
Recipe from http://thesweetspot.com.my
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